Recent content by moetman

so to clarify , would you say you wouldn'nt find it in a pilsener Urquell? If it is diacetyl then it is something I've tasted in my own and others' AG home brews - something I really hate. What's the best way to get rid of diacetyl?

would the less water you have in the boil be a problem? I don't suppose it matters

was just wondering if people have ever chilled their wort with a bag of ice - sraight in after the boil - (treated of course) You would have to adjust amount of water beforehand to take into account the ice addition, but you would achieve a rapid cooling I would think. Has anyone tried it? Can...

so I would assume dry hopping is required for a pilsener? Do people here dry hop their pilseners?

I'm on the Mornington Peninsula - I picked up an old 50L Keg from someone years ago when I was AG'ing but now I'm after a couple more. Are Craft Brew shops the only place you can pick these up? Regards

Hi Zwickel, Could you tell me 'how' you achieve a wort that is not overly malty? Is it only through the hop schedule ? What kind of mash schedule do you need for a good crispy Pilsener? Have been following this thread on the production of melanoidins...

What sort of buggering about are you doing with the bag Thirsty ? Rinsing?

Thanks buttersd

HI - I've heard a lot of people talk about Calculating the "Efficency" of their wort - I assume this means the amount of sugar you extract in the mash? Could someone please tell me how you calculate it? Regards Paul